Smoked Brisket Sandwich

Created by: Howcan Team

Main CourseSandwiches

The history of the smoked brisket sandwich dates back to the early 1900s in the southern United States, particularly in Texas, where it became a staple of barbecue cuisine. Pitmasters like Aaron Franklin of Franklin Barbecue in Austin, Texas, have elevated the art of smoking brisket to perfection, influencing the popularity of this dish. The key to a mouthwatering smoked brisket sandwich lies in the slow smoking process, which infuses the meat with a rich, smoky flavor. The tender, juicy brisket is typically served on a soft, buttery bun and often accompanied by tangy barbecue sauce and pickles. Today, some of the best versions of this iconic sandwich can be found in renowned barbecue joints across Texas, where pitmasters continue to perfect the art of smoking brisket. The most important elements of this dish are the quality of the brisket and the skillful smoking technique, which can take hours to achieve the perfect tenderness and flavor. While traditional methods involve using a wood-fired smoker, some chefs have also experimented with alternative techniques such as sous vide before smoking to achieve equally delectable results.